How to make Traditional Pork & Herb Sausage Rolls

Name: How to make Traditional Pork & Herb Sausage Rolls
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 450g Nidderdale sausage meat; 4 banana shallots finely chopped; Knob of unsalted butter; Freshly ground black pepper to taste; Handful fresh parsley roughly chopped; 50g fresh bread crumbs; 500g ready made puff pastry; 1 egg (yolk only)

10 mins
45 mins
easy
6

Recipe by

Jeff Baker

Ingredients

450g Nidderdale sausage meat
4 banana shallots finely chopped
Knob of unsalted butter
Freshly ground black pepper to taste
Handful fresh parsley roughly chopped
50g fresh bread crumbs
500g ready made puff pastry
1 egg (yolk only)

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Method

Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
Soften the shallots in the butter over a low heat then set aside to cool
Mix together thoroughly the sausage meat, breadcrumbs & shallot with the pepper
Roll the pastry out to approximately 5mm thick into a 6 rectangles
Brush the edges of the pastry with the egg wash then pipe the filling lengthways just past the centre of the pastry
Carefully fold the pastry to fully cover the sausage meat then gently crimp the edges with the back of a fork
Egg wash the pastry & chill for 30 minutes before baking
Bake in centre of the oven for 35-40 minutes until fully cooked with a core temperature of minimum 65°C
Leave to cool a little & serve with spiced tomato chutney & a chilled cider or freshly pressed apple juice